
Yields:
5 dz.
Prep Time:
15 mins
Total Time:
1 hr 20 mins
Looking for a super-satisfying new favorite cookie? We found it: This amazing cookie has the kick of tangy cranberry balanced with creamy, sweet white chocolate, all rounded out with satisfying, good-for-you oats.
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Ingredients
- 1 cup
(2 sticks) butter, room temperature
- 3/4 cup
granulated sugar
- 3/4 cup
brown sugar
- 2
large eggs
- 1 tsp.
pure vanilla extract
- 1 1/2 cups
all-purpose flour
- 1/2 tsp.
kosher salt
- 1 tsp.
baking soda
- 2 tsp.
ground cinnamon
- 3 cups
old-fashioned rolled oats
- 1 cup
sweetened dried cranberries
- 1 cup
white chocolate chips
Directions
- Step 1Adjust an oven rack to center position and preheat the oven to 350°. Line two baking sheets with parchment paper.
- Step 2In the bowl of a stand mixer or a large bowl with a hand mixer on medium speed, cream the butter and sugars until light and fluffy. Add the eggs one at a time, fully incorporating between each addition, and add the vanilla until just combined.
- Step 3In a large bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Step 4Add the dry ingredients and oats to the creamed butter mixture and mix until fully incorporated. Stir in the cranberries and white chocolate chips.
- Step 5Portion the cookies onto prepared baking sheets into 2 tablespoon-size portions spaced 2" apart. (You can use a medium-size cookie scoop).
- Step 6Bake until the edges are golden brown, 10 to 12 minutes. Gently transfer the cookies to a cooling rack.
Cookies can be refrigerated for up to 1 week in an airtight container.
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